Meat in lavash
Description
This meat can be prepared for a main lunch or used as a snack throughout the day. If desired, add herbs and sour cream. In general, use your imagination and don't be afraid to experiment. Meat with vegetables in lavash will also pair well with cheese, mushrooms, and tomatoes. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. First, cut the meat and put it in the pan to fry. Do not cover with a lid, and watch so the meat does not dry out.
- 2
Step 2
2. Meanwhile, slice the onion and carrots. Add the vegetables to the meat one at a time to fry. Once the ingredients turn golden, simmer them briefly with a small amount of water.
- 3
Step 3
3. Now is the time to slice the eggplant. Salt it and let it sit for a while so the bitterness drains out. Simmer it until fully cooked, then combine it with the meat and vegetables at the end. Season with salt and pepper to taste, and add spices as well. Stir carefully so the vegetables don't burn.
- 4
Step 4
4. I also fry the potatoes. Cut them into small cubes and fry until cooked through. In the classic lavash-wrapped meat recipe, potatoes are not included, so this is entirely optional and a matter of taste. The filling is now ready to be placed in the lavash.
- 5
Step 5
5. For an attractive presentation, wrap the prepared filling in lavash and tie it closed at the top. You should get little “pouches” like these. Now place them in an oven preheated to 160°C for thirty minutes.